Monday, August 22, 2011
Faux Huevos Rancheros South Beach Style
I really don't know exactly what to call this concoction that I made and we immediately devoured on Saturday morning. I was reading a 20 minute recipe thread and E (also known as the bean lady) posted a link to a couple of fabulous looking recipes for shaksouka. I started salivating and then considering how to prepare them South Beach phase 1 friendly. THEN, AdK posted that she used a similar method while cooking huevos rancheros. The light bulb instantly went off. I could remove the bread from the shaksouka and the tortillas from the huevos rancheros and, with the beans, still have a very balanced South Beach Diet friendly meal.
Get ready for the yumminess.
Faux Huevos Rancheros
1 anaheim or poblano pepper, seeded and chopped
1/2 medium onion, chopped
1-3 cloves of garlic, chopped
1 can of pinto beans, drained and rinsed (you could totally use black beans here)
1 can of fire roasted tomatoes
splash of chicken stock
eggs (1-2 per person)
Salt and pepper to taste
The most time consuming part of this recipe is dicing the pepper and onions, so that tells you how quickly this comes together.
First spray a skillet with non-stick spray (please use a skillet that you have a lid for, you'll need the lid) and heat. Once the skillet is hot, add the onion, pepper and garlic and saute for about 5 minutes.
Here comes the hard part, please pay attention. Ready? Dump the beans and tomatoes into the skillet and stir. Yep, I lost you didn't I? Seriously folks, it's that easy. Add a splash of chicken stock and cover and heat about 10 minutes or until everything is heated through.
Once everything is heated, crack your eggs on top of the mixture. Put the cover back on and cook for 4 minutes. Remove from heat and let stand another 1-2 minutes. Add salt and pepper to taste.
Serve in a shallow bowl. If you're feeling really festive, top it with a little lowfat cheese, avocado slices and/or cilantro!
Dig in and thank me later.